Sunday, February 12, 2012

Lentil, fava bean, and feta salad

Lentil, fava bean, and feta salad½ cup (85g) frozen shelled fava beans
1 x 14oz (400g) can of green or brown
lentils, drained and rinsed,
or 2 cups drained cooked lentils
1 bunch of scallions, finely chopped
1 fresh green chile, finely chopped
6oz (175g) feta cheese, cut into cubes
handful of fresh flat-leaf parsley, finely chopped
sea salt and freshly ground
black pepperFor the dressing
3 tbsp olive oil
1 tbsp white wine vinegar
1 x 1in (2.5cm) piece fresh ginger,
peeled and grated
pinch of sugar (optional)
Cover the fava beans with boiling
water and let sit for 5 minutes. Drain.Put the lentils in a serving bowl
and season with a pinch of salt and some black pepper. Stir in the drained
fava beans, scallions, and chile. To make the dressing, combine the
oil, vinegar, and ginger in small bowl. Season with salt and pepper and a
pinch of sugar (if using), and whisk until well blended. Drizzle over the
salad and let stand for 10 minutes, to allow the flavors to develop.
When ready to serve, stir in the feta and parsley.Goat cheese, or any smoked
or blue cheese, can be used instead of the feta. For a colorful twist, toss in some
peeled orange segments. Canned lentils are an excellent pantry standby that will keep
up to 1 year. They tend to be salty, so be sure to rinse them with cold water.